Garlic-Larded Roast Veal Rack with Tomato and Tarragon Jus

Name: Garlic-Larded Roast Veal Rack with Tomato and Tarragon Jus
Yield: Serves 8
Cuisine: French
Ingredients: 1 celery stalk, washed and cut into large slices; 1 head new garlic (young garlic with soft, purplish skin); 1 large onion, peeled and cut into large slices; 1 large carrot, peeled and cut into large slices; 2 bunches French tarragon leaves, removed from the stems (keep stems); olive oil; salt and freshly ground black pepper; 2 x 4-bone veal racks (keep all trimmings); tarragon stems from 2 bunches; 5 ripe tomatoes, cut into quarters; 4 garlic cloves, peeled and crushed; all the trimmings from the racks; 1 onion, peeled and cut into large cubes; vegetable oil (sunflower or canola); water

Preparation info

Serves
8

Difficulty
Medium

Appears in

Feast

By Franck Dangereux

Published 2004

About

Veal racks usually come with four or five bones – if there are four then you have one chop per person. If you can’t find racks then you can use a normal veal roast, or a pork neck or loin roast, as long as it has some fat on it. Go to a butcher so that you get all the trimmings to make the sauce.

Ingredients

2 x 4-bone veal racks (keep all trimmings)
1 head new garlic (young garlic with soft, purplish skin)

Europe
France
Main course
Mediterranean
Spring
Gluten-free

Method

Separate and peel the cloves from the head of garlic and lard the veal racks: using a pointy knife, make small incisions in the meat and push the garlic cloves into these so that they disappear (if the meat doesn’t close over them, they will pop out during cooking). Divide all the cloves between the racks; this is a deliciously garlicky meal.

Use a roasting pan large enough to co